ScienceDaily (May 4, 2012) — Following the E. colicase in Norway in 2006, when 17 people fell ill and one child died after eating mutton sausages, the meat industry introduced a number of measures in order to reduce the risk of food poisoning from meat. Clean animals and good hygiene during slaughtering are essential preconditions for food safety.
Sigrun J. Hauge has studied the effect of the measures implemented on farms and in slaughterhouses. The aim of the project "Uncontaminated Carcasses" was to uncover data that would help to improve the hygienic quality of meat from cattle and sheep by means of cleaner animals and efficient ways of slaughtering high-risk animals.
E. coli is a commonly occurring bacterium in the digestive tract of humans, animals and birds. Just a few strains are pathogenic and can cause diarrhea and kidney failure, particularly in children. The bacteria die at temperatures over 60-70 °C and are therefore normally eliminated by boiling and roasting. Hauge has shown that a new, rapid enzymatic method for detecting E. coliis equally as reliable as the traditional method of growing bacteria culture. This new method is therefore suitable for monitoring E. coli in abattoirs.
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